If you go to seafood restaurants here, you may find garlic mussel on the menu. Most restaurants will apply dry white wine. Another way of cooking this, it’s by twisting with Asian style. Enhancing with the Japanese broth or dashi is not a bad idea. In which I used the ichiban dashi and diluted with rice vinegar. You may substitute for clam juice, chicken broth as well.
Some recipes call for chopped celery, diced seeded tomatoes, or red pepper flakes. Anyway, feel free to play around with this recipe and add other herbs if you like.
recipe by Joanne Smart, modified by me
3-1/2 to 4 lb. mussels
3 Tbs. extra-virgin olive oil
6 medium cloves garlic, finely chopped
4 shallots, finely chopped
1 1/4 cups ichiban dashi diluted wih 1/4 cup rice vinegar
1. Rinse the mussels well under cold water. Pick them over, pulling off any beards and discarding any mussels that are broken or gaping open.
2. In a large pot with a lid, heat the oil over medium heat. Add the garlic and shallots, and cook until fragrant and soft but not colored, 3 to 5 minutes.
3. Add the mussels and dashi mixture. Increase the heat to high, and cover the pan. After 2 minutes, remove the lid and toss the mussels well with a large spoon. Cover the pot again and cook until the mussels have opened wide, another 3 to 4 minutes. Add chopped green onion, give the mussels a final toss, and divide the mussels and the broth among bowls.
Cook’s Note: Rice vinegar can be substituted for canesugar or nypa sap vinegar (cuka lahang or cuka aren)